random food update

[omphaloskepsis]

So I was reading slashfood a bit back and came across this post about how to make your own vanilla extract. It's a project based upon neglect, which is something I can totally get behind, and I adore vanilla. The post also contained resources for ordering inexpensive but great quality vanilla beans on line. I've always loved working with vanilla

Comments

[falkonne]

I demand samples, Friday! :)

[omphaloskepsis]

Excellent, I'll bring some over - but only if I can get a copy of the bread pudding recipe :)

[summer_queen]

Thanks for that link to slashfood. I've signed up to be a beta-taster for tcho chocolate when they go nationwide in February. ^__^

[omphaloskepsis]

Oh the real credit goes to rob-donoghue who pointed me at the site back in on Shrove Tuesday - I got a number of fantastic pancake recipes that day and have been reading it on and off ever since.

[oontzgrrl]

Please to be reporting on how your experiments turnout. I'm totally a vanilla fanatic. :)

[omphaloskepsis]

Will do - so far the vanilla sugar has been superbly yummy - and again, based on neglect. Stick a few vanilla beans in a container of suger and wait (or smell it every day like I do).

[scrump]

Do not pass up the opportunity to make creme brulee with magical real vanilla specks. I use a microplane zester on a bean to get 'em.

[omphaloskepsis]

Oh I'm looking forward to it - but normally you get the specks from splitting the bean and scraping out the seeds/innards into your brulee mix. I'd never heard of grating the bean before. Does that work well for you?
http://www.arizonavanilla.com/howtousevanillabeans.html

[booyeah]

This will be necessary for us as well.
Vanilla beans are excellent.